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Thought dry-aging at home was a waste of time until I tried it on a ribeye
Left a USDA Prime ribeye in my mini-fridge for 21 days just to see. The flavor was so deep, now I'm building a proper dry-aging setup in my basement. Anyone here running a dry-ager in their shop or just doing it for personal cuts?
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willow2441mo ago
Built a mini-fridge setup myself and never looked back.
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